Especially when they are combined with bacon.
So I gotta tell you guys how I just spent the last ten minutes.

Trying to figure out how you properly spell brussels sprouts. See, I thought is was just brussel sprout, but my stupid spell check just kept putting the ugly little red line underneath the word brussel.

Speaking of that little red line, have I ever told you guys how much I hate seeing that little red line?

I HATE it.

I am one of the worlds worst spellers, so I need spell check. Like really, really need it, and a good one too……So of course I get stuck with the world’s worst spell check. FYI, the worlds worst speller and the world worst spell checker is not a good combo. Thank God for google. I google everything and luckily 98% of the time google is my best friend.

But the other 2% of the time is just not fun. That is normally when I have to call my younger (yeah, younger) brother and ask him for help. He normally gets it figured out for me.

Anyway, the point is that my spell check is terrible. So I never really thought anything of it when the world brussel just kept continuing to be underlined. Until today.

You guys, I have spelled brussels sprouts, brussel sprouts for the longest time. I mean, it’s not that big of a deal since I don’t go around preaching the benefits of brussels sprouts (but I totally could!). Still, I know I have said a thing or two about them on here.

Guys, come on! Don’t feel awkward. You gotta call me out on my spelling errors. I have to learn someday and I like to save myself as much embarrassment as possible.

Alright, now that I talked your head off about my poor ability to spell, let’s talk pasta!

Creamy, comforting pasta that has got to be the perfect food to welcome Monday. A Monday complete with bacon and mascarpone cheese is definitely a good one in my book.

I know that brussels sprouts in creamy fettuccine is not the most normal thing around, but as my mom would say, normal can be pretty boring. Of course she only said that to me when I was in ninth grade to make me feel better about feeling so completely not normal compared to the rest of the kids my age.

So now five years later, the big 2-0 just barely behind me, I am feeling pretty ok with not being normal.

It just is what it is, and I like it this way.

I figured, we put broccoli in fettuccine, why not brussels sprouts? And well we’re being crazy, why not throw some bacon in with those brussels sprouts?

After all, the pair are kind of made for each other.

Oh but wait, I forgot about the pecans.

Yes, I put pecans in this too. We have peanut pasta, so why not pecan pasta? It’s late october (November first is Friday!! SLOW DOWN time!) and I am in full fall mode. Which means lots and lots of pecans and brussels sprouts and other good fall stuff.

If you are not a brussels sprouts lover, swap them for broccoli or spinach, but I have to say, caramelized brussels sprouts take on a whole new awesome flavor. They are so good.

I honestly think it is worth trying.

This meal comes together so quickly, just like any other fettuccine.

One pan, two if you are counting the pot for boiling the pasta, and it comes together in forty-minutes. If you are a speedy wiz in the kitchen probably even shorter, but I was moving like molasses the day I made this.

If you are not into the bacon, than you can obviously leave it out to make this a vegetarian meal.

And really, if you think about it there is so much green in this meal it can almost be considered a healthy meal!

Ok, ok, ok so that’s a little stretch, but I did slim down my dad’s recipe from 2 sticks of butter and like four cups of cream to four tablespoons butter and no cream. Don’t worry though, it is still crazy creamy! A whole eight ounces of mascarpone cheese will do that for you. If you have never had mascarpone prepare to be amazed, the stuff is goood.

Sorry about the mass amount of photos today.

I had a hard enough time choosing from the two hundred plus photos I took of the meal. I just couldn’t seem to decide which ones to cut (you know me and decisions) so you get some extras today. But I kind of love tons and tons of photos anyway.

Instructions

Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside.

Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil over high heat. Add garlic and saute for 30 seconds. Add the brussels sprouts in a single layer and sprinkle with brown sugar and salt. Let sit 1 minute and stir. Continue to saute for another 4-5 minutes, until bright green and tender. Now add the pecans and cook another 3-5 minutes. Remove everything from the pan and carefully wipe the pan clean.

To the same pan add the butter, milk and mascarpone cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the parmesan, parsley, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and brussels sprouts to the sauce and toss well, cook another 1-2 minutes to warm through. Serve immediately with fresh parmesan.

If your skillet is not big enough to toss the pasta in transfer everything to a large pot or serving bowl and toss well.

*This can easily be made vegetarian by leaving out the bacon. Just add a tablespoon more of olive oil when caramelizing the brussels sprouts.

Monday blues be gone!

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Oh you darling Tieghan…. you’ve done it once again!! Honestly, how do you come up with these amazing, totally fun, totally out of the box dishes? I love pasta, I love bacon, I love Brussels sprouts…What a perfect combination. I’m making it this week for sure!!
Your pictures are amazing… just beautiful. <3

Anything with bacon, pasta and pecans calls my name and I happen to love brussels sprouts! I don’t get the spelling either, sometimes it’s capitalized? Like the city? Anyhoo, I have never sauteed them with brown sugar, sound amazing! Thanks, will make soon!

I could eat brussels sprouts and bacon every single day and this pasta looks like the best comfort food EVER! It snowed here last night, and I wouldn’t mind getting cooped up with a huge plate of this pasta!

Two things…
1. I now realize that I have ALSO been spelling brussels sprout wrong. Which I now will change…
2. You’re titles of your posts are awesome. You could describe a tire and I’d be excited to eat it. Seriously. Good job!

I’ve had to spell check/google Brussels sprouts as well–and always forget about the fact that its a BrusselS,not Brussel. It just sounds weird. I remember it by thinking of the city name in Belgium…I dono, it ends up sticking with me that way.

I LOVE all the photos in this post! Particularly that first brussels and pasta pic, so so pretty. This dish looks amazing as well! I tend to make alfredo with just a buttload of parmesan cheese and butter, but need to try it with mascarpone. Yum!

I never had brussels sprouts until I met my husband and let me tell you, I am absolutely HOOKED on them. This pasta dish looks REDONKULOUS. Yes, I just said that. I seriously want to lick my screen, lol – you’re so creative. I love it!!

I actually made this for dinner last night, without even making a pile of substitutions like I usually do. Fair warning: Brussels sprouts are ordinarily on the very very short list of foods I don’t like, but this was fantastic. I’m going to experiment with the sprouts prepared this way on their own as a side dish so I don’t get huge eating pasta this rich all the time, but my husband and I both loved this and ate the entire pan with no leftovers.

The only problem I had was that the perfect creamy sauce I had with just the milk, butter, and mascarpone got a weird grainy texture after I added the parmesan. I’ve had this happen before when I melt cheese into sauces; it still tasted great, but do you have any advice on keeping the texture smooth?

I am so excited you loved this!! The brussels sprouts really do take on a whole new flavor when caramelized!!

Ok, about the parmesan. Did you use fresh grated or the stuff that comes grated in a shaker? Most of the time when I use the pre-grated stuff the cheese never melts properly, but when I used a the fresh stuff it normally melts pretty well. With that said, I do sometimes have problems with parmesan melty nicely. My fettuccine sauces are smooth, but never completely silky smooth. I really think it has to do with the quality of cheese I use. Sometimes I get great results and sometimes it’s grainy. Hope this helps a little!!
Thanks again for making this. I am SO happy you loved it! 🙂

Mmmm, this sound really good too ; i like anything caramelized . By the way, the reason the red line was under Brussels is because it’s a country and it has to be capitalized, hehehe. Yep, Brussel sprouts immigrated here.

I am Tieghan and this space is where I write about the food I make and the chaos that comes with it. Cooking is the way my creative side comes out. You will find a mix of healthy recipes, cozy comfort food and sometimes over the top foods + indulgent desserts. I grew up with a chocolate freak for a mom, so chocolate is obviously a must around here.